Welcome back to a What’s For Dinner video. Today I am sharing 3 easy recipes. My channel is filled with plenty of Dump and Go Recipes, Crock Pot Recipes, Slow Cooker Recipes. We like to keep the easy recipes over here so make sure you subscribe for more delicious slow cooker meals and family friendly dinners!
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00:00 Intro
01:08 Slow Cooker Chicken Burrito Bowls
06:42 Sausage and Rice Skillet
09:23 Vegetarian Chili Mac n’ Cheese
14:41 Outro
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*Slow-Cooker Chicken Burrito Bowls*
3 boneless skinless chicken breasts
1 can diced tomatoes
1 cup low-sodium chicken broth, more as needed
1 package of Taco Seasoning
1 15-ounce can black beans, drained and rinsed
1 cup uncooked rice
1 cup of corn (drained)
Combine the chicken, chicken broth and taco seasoning in a slow cooker. Make sure the chicken is covered with liquid, add additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours. Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 hours more. Check the rice in the last hour of cooking, stirring to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender.
*Cajun Sausage and Rice*
14 oz. smoked sausage
1 Tbsp cooking oil
1 bell pepper
1 tsp paprika
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp freshly cracked black pepper
1 15oz. can fire roasted diced tomatoes
1 cup white rice
1.5 cups chicken broth
Slice the sausage into thick slices. Add the sausage and cooking oil to a deep skillet and sauté over medium heat until the sausage is well browned. While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and sauté for about one more minute. Add the spices (paprika, oregano, garlic powder, onion powder, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute. Add the fire roasted diced tomatoes, rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on. Enjoy!
*Vegetarian Chili Mac n’ Cheese*
1 Tbsp olive oil
1 yellow onion
2 cloves garlic
2 Tbsp flour
2 Tbsp chili powder
1 15oz. can diced tomatoes or rotel
1 15oz. can tomato sauce
1 15oz. can kidney beans
1 15oz. can black beans
1 15oz. can pinto beans
1 cup frozen corn kernels
2 cups vegetable broth
2 cups uncooked macaroni noodles
1 cup shredded sharp cheddar
Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in the bottom of a large skillet over medium heat for 2-3 minutes, or until the onions are soft. Add the flour and chili powder to the sautéed onions and garlic. Stir and sauté for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot. Drain and rinse the kidney, black beans, and pinto beans. Add the diced tomatoes, tomato sauce, all three beans, corn, and vegetable broth to the pot. Stir to dissolve any flour and chili powder off the bottom of the pot. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up. Once pot reaches a boil, turn the heat down to low, so it continues to gently simmer. Let the pot simmer for 15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently to make sure the pasta does not stick to the bottom of the pot. Once the pasta is tender, add the shredded cheddar and stir it in until melted. Enjoy!
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